One-Pot Teriyaki Chicken and Rice
A Japanese-inspired one-pan dinner combining seared chicken thighs with fluffy white rice cooked in a sweet-savory teriyaki glaze. The chicken skin crisps while the rice absorbs the umami-rich sake and soy sauce, creating a cohesive dish with minimal cleanup. Perfect for weeknight dinners when you want restaurant-quality results without the effort. This version uses sake and fresh soy sauce rather than store-bought teriyaki sauce, giving it depth and authenticity.
Ingredients
- 4 boneless chicken thighs, skin on or off
- 1 tablespoon fine salt
- ¼ cup olive oil, scant
- 1 cup medium grain white rice
- 3 ¼ cups dry sake, combined amountmirin3.25 cupssweeteneralcohol
vegetarian, adds slight sweetness
- 4 tablespoons soy sauce
- 4 tablespoons granulated sugar
- water, for cooking rice and sauce
Instructions
- 1
Rinse and pat dry chicken pieces, then salt generously on all sides and let rest on a cutting board for 5 minutes.
- 2
While chicken rests, rinse rice thoroughly under cold running water, place in a bowl, cover with cold water, and set aside.
- 3
Heat olive oil in a large cast iron skillet over high heat until well heated.
- 4
Sear chicken pieces until light golden brown on each side, about 2-3 minutes per side.
- 5
Transfer seared chicken to a cutting board, then drain and rinse rice and add to the pan with heat still on high.
- 6
Fry uncooked rice in the oil for about 2 minutes, then reduce heat to medium and add half cup of sake, stirring constantly until most liquid evaporates, about 3-4 minutes.
- 7
Reduce heat to low, add 1 cup water, stir well, cover, and cook for 10 minutes.
- 8
While rice cooks, whisk together soy sauce, sugar, and remaining sake in a small bowl to make teriyaki sauce.
- 9
After 10 minutes, uncover skillet, stir rice, nestle chicken pieces on top, pour teriyaki sauce over everything, cover, and cook for 12-14 minutes until chicken is cooked through.
- 10
Transfer chicken to a cutting board and slice into pieces.
- 11
Stir rice to coat evenly with sauce, spoon onto plates, top with sliced chicken, and garnish with scallions and sesame seeds.
Tips
Pat chicken completely dry before salting to ensure maximum browning and crispier skin during searing.
Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes before garnishing for enhanced nutty flavor.
Rinse rice thoroughly to remove excess starch, which helps prevent a gummy texture and keeps grains separate.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water to restore moisture.
Prepare teriyaki sauce and rinse rice up to 4 hours before cooking. Sear chicken up to 2 hours ahead and store covered in the refrigerator, then proceed with the recipe.
Serve immediately while hot, topped with fresh sliced scallions and toasted sesame seeds. Accompaniments: steamed vegetables like bok choy or edamame.
Common Mistakes
Skip the 5-minute salt rest to avoid undercooked or unevenly seasoned chicken
Stir rice too frequently during the initial cooking phase to prevent mushiness and grain breakdown
Use unwashed rice to avoid gummy texture and uneven cooking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, the recipe explicitly mentions boneless chicken breasts as a substitute using the same quantity. Breasts cook slightly faster, so check for doneness around 10-12 minutes rather than 12-14. Thighs remain juicier but breasts work well for leaner protein.
What if I don't have a cast iron skillet?
The recipe works with any large skillet with high sides, a pot, or a Dutch oven. Cast iron retains heat best for even browning, but stainless steel or enameled cookware are adequate substitutes with similar results.
How long can I keep leftovers and can I freeze this dish?
Refrigerate covered for up to 3 days. Freezing is not recommended as the rice texture becomes grainy and mushy upon thawing. Consume fresh or refrigerated within 3 days for best quality.